Tailoring ordered structures in oat flour via stepwise roasting: A strategy for concurrent enhancement of slowly digestible starch and inhibition of lipid oxidation [0.03%]
通过逐步烘焙法在燕麦粉中定制有序结构：同时增强缓慢消化淀粉和抑制脂质氧化的策略
Jiahui Hu,Zhihong Fan,Jinjie Wei et al.
Jiahui Hu et al.
Oat flour's nutritional benefits are limited by rapid starch digestion and lipid oxidation. This study developed a two-step roasting process (90 °C/30 min + 110 °C/40 min, S40) to concurrently enhance slow digestibility and oxidative stab...
Electrospinning ethylene vinyl alcohol-bayberry anthocyanins-carvacrol (EVOH-BAs-CA) fiber membrane with light transmittance response to ethanol for monitoring bayberry freshness [0.03%]
具有透光率响应的乙烯基醋酸乙烯酯-余甘子花青素-香芹酚(EVOH-BAs-CA)电纺纤维膜的电纺丝制备及其监测余甘子新鲜度的能力
Li Xia,Zurong Shi,Guangxin Ren et al.
Li Xia et al.
In this study, a visual freshness indicator based on electrospun fibers membrane was fabricated, which relies on ethanol-responsive light transmittance to evaluate fruit freshness. Carvacrol (CA) and bayberry anthocyanins (BAs) were incorpo...
Corrigendum to "Fortification of coffee with iron compounds to enhance its micronutrient profile" [Food Chem. 489 (2025) 144964] [0.03%]
关于“添加铁化合物以改善咖啡微量营养成分”的更正[Food Chem. 489 (2025) 144964]
B S Yashwanth,Vijay Laxmi Biswal,R Suhas et al.
B S Yashwanth et al.
Published Erratum
Food chemistry. 2026 Jul 21:150078. DOI:10.1016/j.foodchem.2026.150078 2026
A pH-responsive bilayer film based on PHBV/ZnO and polyvinyl alcohol/carboxymethyl konjac glucomannan/alizarin was developed for monitoring and maintaining pork freshness [0.03%]
基于PHBV/ZnO和聚乙烯醇/羧甲基葛根胶曼诺寡糖/茜草素的pH响应性双层膜的开发，用于监控和保持猪肉新鲜度
Qiu-Yu Peng,Meng Wang,Song Chen et al.
Qiu-Yu Peng et al.
A PAC@PHZ-II bilayer film composed of polyvinyl alcohol/carboxymethyl konjac glucomannan/alizarin as the sensor layer and poly(3-hydroxybutyrate-co-3-hydroxyvaleric acid)/nano-ZnO as the antibacterial layer was developed using electrospinni...
Synergistic vacuum steam pulse blanching and gliding arc cold plasma pretreatment enhances drying efficiency and folate retention in Yardlong bean pods [0.03%]
协同真空蒸汽脉冲和滑动电弧冷等离子体处理可提高四季豆干燥效率并保持叶酸含量
Samuel Ariyo Okaiyeto,Fan Yang,Dan Liu et al.
Samuel Ariyo Okaiyeto et al.
Yardlong bean (Vigna unguiculata subsp. sesquipedalis) pods are rich in folate and bioactive compounds but suffer quality deterioration during hot-air impingement drying. This study evaluated vacuum steam pulse blanching (VSPB), gliding arc...
Valorization of bigeye tuna (Thunnus obesus) bone by-products via steam explosion: Novel umami peptides with synergistic taste enhancement and sodium reduction potential [0.03%]
蒸汽爆破法提取黄鳍金枪鱼骨副产物中的呈味肽及其减钠增鲜作用研究
Yi-Qi Zhang,Chengcheng Li,Lai Wei et al.
Yi-Qi Zhang et al.
This study developed an integrated approach combining steam explosion pretreatment with enzymatic hydrolysis to isolate umami peptides from tuna (Thunnus obesus) bone by-products. Steam explosion enhanced the hydrolysis efficiency and incre...
Impact of different anionic polysaccharides on the stabilization of low-oil emulsions by gelatin-based complexes [0.03%]
不同阴离子多糖对基于明胶复合物的低油相乳液稳定作用的影响研究
Xinyu Kou,Jinxuan Cao,Jinpeng Wang et al.
Xinyu Kou et al.
The application of gelatin in low-oil emulsions is frequently limited by poor stability. In this study, gelatin-based complexes were respectively constructed with sodium alginate (SA), hyaluronic acid (HA), or Tremella fuciformis polysaccha...
Molecular interactions and thermal stability of betacyanins encapsulated with hydrocolloids: A combined DFT and experimental study [0.03%]
以DFT和实验相结合的方法研究被多糖微胶囊化的甜菜花青素的分子间相互作用及热稳定性
Nuttamon Artharn,Rungroj Chanajaree,Sirima Puangpraphant
Nuttamon Artharn
This study investigated betacyanin stabilization from red dragon fruit peel using integrated computational and experimental approaches. HPLC identified betanin and phyllocactin as primary components. Density Functional Theory (DFT) screened...
Physicochemical and anti-staling properties of chiffon cake with trehalose as clean label for sucrose substitution [0.03%]
用海藻糖替代蔗糖的海绵蛋糕的理化性质及防 stale性研究
Yang Fu,Mengqi Tang,Zhi Chen et al.
Yang Fu et al.
Sugar reduction is a focus in the baking industry, but quality maintenance remains an urgent challenge. This study investigated the effects of partial sucrose substitution with trehalose on chiffon cake quality and anti-staling properties s...
pH- and phase-dependent antioxidant behavior of γ- and α-terpinene in bulk and structured lipid systems [0.03%]
γ-和α-萜品烯在常规及结构脂质体系中的ph和形态依赖性的抗氧化行为研究
Zongxin Jin,Yeqin Huang,Susanna Guernelli et al.
Zongxin Jin et al.
Pro-aromatic terpenes such as γ-terpinene and α-terpinene, natural components of essential oils, are unconventional inhibitors of lipid peroxidation. We investigated how environmental factors modulate their antioxidant performance in lipi...